Ingredients
1 c. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 c. unalted butter
c. granulated sugar
2 large eggs
1 1/2 tsp. vanilla extract
c. sour cream
1 qt. strawberries
c. granulated sugar
1 tbsp. lemon juice
1 1/2 c. cold heavy cream
3 tbsp. confectioners’ sugar
1 tbsp. vanilla extract
Preparation
Step 1Cupcakes: Heat oven to 350 degrees F. Line 12 standard muffin cups with paper liners. In a medium bowl, whisk flour, baking powder, baking soda, and salt. In a large bowl with mixer on medium, beat butter and sugar until light and creamy. Beat in eggs, 1 at a time, then vanilla. With mixer on low, alternately beat in flour mixture and sour cream until combined. Continue to beat on medium until batter is thick and smooth.Step 2Spoon batter into a Ziploc bag. Snip a 1/2-inch corner from the bag and fill the liners slightly less than two-thirds full. Bake 24 to 26 minutes, or until lightly golden and a pick inserted in the center of a cupcake comes out clean. Cool in pan on a wire rack 5 minutes; remove cupcakes from pan and cool completely.Step 3Topping: Toss strawberries several times in a bowl with sugar and lemon juice until very syrupy. In a large bowl, beat cream, confectioners’ sugar, and vanilla until soft peaks form.Step 4Use a skewer to poke several holes into top of each cupcake. Spoon some syrup from bowl over top, allowing it to absorb into cupcakes. Top with sliced berries and a dollop of cream. Arrange a few sliced berries in cream and drizzle with remaining strawberry syrup.
